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Improving Your French Press Coffee Brewing

The French press (or cafetière) is one of the world’s oldest and most popular brewing devices. It’s affordable, easy to use, and generally quite consistent, making it a simple way to enjoy specialty coffee at home.

If you’re a regular French press user, you might want to know if there’s any way to improve the quality of the coffee you brew – or if you can use it to  brew other coffee drinks. 

Curious about what your French press is capable of? Read on to learn how you can improve your technique to brew a higher quality coffee or create new beverages altogether.

You may also like Green Coffee Buying: 5 Tips for Bidding in Online Auctions

Why Brew With The French Press?

The French press is an immersion brewing method, meaning that the coffee extracts while it is submerged in water. After it is allowed to brew for a certain amount of time, the filter is plunged downwards to separate the grounds from the brewed coffee.

Because the filter is more porous than, for instance, a paper filter used with a pour over brewing method, it allows more of the coffee’s oils to pass through. However, this also makes it more likely that there will be small particles of ground coffee at the bottom of your cup.

Amael Candanedo owns the specialty coffee shop Siete Granos in Panama. He recommends that home brewers experiment using a French press: “It allows you to make small adjustments to the variables. It’s inexpensive, and there are all sizes and all materials, so it’s accessible. Finally, you don’t need a whole lot of gadgets to execute the method. It’s very easy to use, and you can make many cups at once.”

When compared to other brewing methods, the French press can also be a lot more forgiving if you aren’t precise. Costa Rican barista Fabiola Solano says: “With some pouring methods, where you have to be much more careful about how you pour water and not to do it too fast. With the French press there’s no such risk. It’s almost infallible. 

“For someone who wants to try specialty coffee for the first time, it’s a very good way to start.”

Start With A Standard Recipe 

When experimenting with any brewing method, you should use a standardised recipe to make sure you can repeat the experiment and note any changes.

In case you don’t have one that you use, here’s a standard French press recipe as described by the Specialty Coffee Association. As with most brew methods, you will want to make sure you have filtered water, coffee beans, a grinder, a kettle, a scale, a timer, a spoon, and a serving cup, as well as the French press itself.

This recipe serves three and requires: 

36g coffee, ground medium to coarse

660ml of water, heated to 93.5°C

Additional water heated to 93.5°C for preheating 

For every additional person, add 12g more coffee and another 220ml of water, but make sure your French press is big enough.

Start by preheating the French press with the additional heated water. Discard this water, then add the coffee to the pot. For best results, you should grind just before brewing. Start your timer and pour 540g of hot water into the pot, saturating the coffee completely. Place the lid on the pot without pushing the plunger down.

After two minutes, remove the lid and gently stir the coffee. Add the remaining 120gs of water, then skim off any oils and grounds floating on the surface.

Replace the lid, wait for four minutes, then slowly press the plunger down. Pour and serve your coffee.

Changing Brewing Variables & Experimenting

Because the French press is simple to use, it’s a great starting point for home brewers looking to experiment.

Giancarlo Effio is the owner of Mentiritas Blancas, a specialty coffee shop in Panama. He says that the simplicity of the French press makes it easy for home brewers to understand the factors that come into play when brewing coffee. He says: “There are a few things you can manipulate that will impact your extraction dramatically, and this can help you to better understand how it works.”

Many factors can influence your results, including grind size, water temperature, choice of filter, water quality, and the ratio of coffee to water. Playing around with one or more of these elements will change how your coffee tastes. For example, if you find the coffee to be too bitter, it may have over-extracted. Try using a coarser grind. Conversely, if it’s watery or sour, it may have under-extracted, and a finer grind may result in a fuller flavour.

Giancarlo explains: “When you change one of these factors, you’re going to see interesting changes in the cup. And these are factors that come into play with all extraction methods, but with the French press, it’s much easier.

“This is because the press itself, due to the way it’s built, has a defined volumetric capacity. So there is a limit to how much water you can use, and that makes it easy for you to create a recipe.”

Improving Your Cup

One of the biggest issues with the French press is that it often leaves sediment at the bottom of a cup. The easiest way to improve coffee brewed in a French press is by removing or reducing this sediment.

Most of the time, this is an issue with the quality of your filter. Changing the mesh filter that typically comes with the French press is one option, but you can also add an additional cloth or paper filter into the pot before brewing. Alternatively, you can decant the coffee through a paper or cloth filter into a server once it has brewed. 

As well as this, you can also skim or “break” the crust that forms at the top of the pot just before you plunge. This will force more of the sediment down into the bottom of the cup, meaning that it won’t escape the filter. Some people even recommend skimming this crust once while the coffee is brewing, and then again just before you plunge.

Using Your French Press To Brew Other Drinks 

The French press is a lot more versatile than most people expect. With a little tweaking, it can even be used to create a wider variety of beverages.

For example, if you don’t have an espresso machine to hand, you can use your French press to make a more concentrated coffee for use in a cappuccino or any other coffee-based drink. Just use less water and more coffee to create a more concentrated brew. It’s by no means a true espresso, but it can be a decent home brewed substitute.

You can also use your French press to create the steamed milk and foam for coffee beverages, and even separate the two. This means you can recreate coffee shop cappuccinos and lattes at home.

You can even use your French press to make cold brew coffee. Start by using room temperature, filtered water with your choice of coffee grounds, and let the brew rest for between 16 and 24 hours before you plunge. Use a coffee to water ratio of somewhere between 1:4 and 1:5.

Giancarlo also says he sometimes adds dehydrated fruits when brewing French press coffee, by infusing the water with the dried fruit. Kiwanda Café recommends combining one litre of room temperature water with “one or two servings” of finely chopped fruit and letting it rest for around two hours. After this time, the water can be filtered and used to brew coffee.

The French press might be considered a simple brewing device, but this doesn’t mean that it has to produce simple results. Get your recipe down, and then experiment with some of the points above to see if you can add some flair to your French press. 

Enjoyed this? Then Read 3 Totally Awesome French Press Video Guides

Photo credits: Manuel Otero, Neil Soque, Miguel Regalado

Some quotes have been translated from Spanish.

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New England News: James Beard Semifinalist Restaurant Expands in Portland

And other regional food and beverage updates beyond Massachusetts

Broadening the scope a bit, here’s the latest restaurant news from beyond Greater Boston; we’re keeping an eye out for dining developments throughout New England. This piece is updated on a rolling basis, covering restaurant openings, closures, and more in Portsmouth, Providence, Portland, and elsewhere.

Check back for updates — the most recent ones will always be at the top — and email boston@eater.com with any news tips pertaining to New England restaurant news beyond Boston.

Note: Jump to the bottom of this page for a list of other links pertaining to New England dining, including a guide to Portsmouth and Kittery, an archive of Maine news, a map of the hottest new restaurants in Providence, and more.

February 20, 2018

BIDDEFORD, MAINE — Stone Fort Distillery (26 Pearl St.) has opened in Biddeford — although a grand opening is planned for March. The distillery is producing vodka and whiskey and showing them off in cocktails such as lemon drop martinis and Moscow mules.

CARRABASSETT VALLEY, MAINE — Hunker Downis now open at Sugarloaf, serving American classics and landing itself on Eater Maine’s latest heatmap of hot new restaurants in the state. Menu items include steak frites, spaghetti and meatballs, and other hearty appetizers and entrees perfect for scarfing down after a ski run or 20.

MAINE — Speaking of Eater’s Maine Heatmap, why not check out the rest of the latest update as well? The map features the nine hottest restaurants in the state right now. From Elda in Biddeford (140 Main St.) to Taverna Khione in Brunswick (25 Mill St.), the cuisines currently span Greek, seafood, and comfort food options.

MANCHESTER, NEW HAMPSHIRE — The Breakfast Club (no relation to Boston’s diner by the same name) opened a few months ago in Manchester (342 Cypress St.), and it serves egg tacos among other standard breakfast items. Nearby, Ritu’s Spice Utsav(484 South Main St.)is also up and running with a menu of vegetarian Indian dishes, including dosa, chaat, curries, and tandoor.

PORTLAND, MAINE — Uncle Billy’s Bar-B-Cue (166 Cumberland Ave.) is opening soon, courtesy of chef Jonny St. Laurent, per the Portland Food Map. The chef had previously run Uncle Billy’s Resto-bar at 653 Congress St. in Portland, but it closed in 2007. St. Laurent’s comeback will heavily feature smoked meats.

Meanwhile, Orenda and Peter Hale have reopened their newly expanded restaurant, Drifters Wife, alongside their wine shop, Maine & Loire (59 Washington Ave.) — it was just a move next door, but it came with some useful extra space for a full kitchen and full bar. The restaurant was a semi-finalist for a James Beard award for Best New Restaurant in 2017.

The Maine Lobster Shackis getting ready to open (425 Fore St.) and hiring staff members in preparation. The restaurant promises to serve various chowders, seafood rolls and sandwiches, and salads, among other items. Follow along on the restaurant’s social media for details of the opening.

February 13, 2018

Chuck’s BARbershop [official photo]

Chuck’s BARbershop

CHESTER, CONNECTICUT — Grano Arso(6 Main St.) is now open within a former bank building in Chester, and it showcases a “modern yet familiar approach to traditional Italian cooking.” Chef Joel Gargano mills grain in-house for pasta and bread and has created a menu consisting of crostini, pasta dishes, and entrees ranging from monkfish stew to grilled pork loin with polenta and pesto. There are also cocktails, wines, and beer.

CONCORD, NEW HAMPSHIRE — Chuck’s BARbershop(90 Low Ave.) is a new speakeasy-style bar from the team behind Codex in Nashua, serving up classic cocktails in a space hidden behind an actual barbershop.

HARTFORD, CONNECTICUT — The newly opened Lo Sano Restaurant & Bar (678 Maple Ave.) has a menu full of Latin American classics, including mofongo (made with fried plantains), skirt steak with chimichurri, fried chicken, and tres leches flan for dessert.

NORTH WOODSTOCK, NEW HAMPSHIRE — Pemi Public House (115 Main St.) is a new option for those visiting the White Mountains. The restaurant serves sandwiches, soups, flatbreads, and hearty entrees like mac and cheese and pot pie, plus salads and appetizers. The restaurant also has open mic nights.

February 6, 2018

Katie Chudy/Eater

PORTSMOUTH, NEW HAMPSHIRE — A new cocktail bar has opened in the former Red Door space at 107 State St. The Nice is the work of Kevin Walsh and Bryan Emerson, alums of Moxy and Franklin Oyster House, and they’re running the bar from 6 p.m. on, six days a week (closed Tuesday). Drinks include the Venetian Monk (Bully Boy gin, chartreuse, aperol, lemon, and Peychaud’s) and Pearl Harbor (vodka, jalapeño-infused green chartreuse, pineapple, and melon).

PROVIDENCE, RHODE ISLAND — Coffee fans may soon get the chance to drink their favorite beverage in the presence of a double-decker bus. The Burgundian: Coffee and Waffles is a Rhode Island company that specializes in (as the name suggests) coffee and Liege-style waffles. Founder Shane Matlock purchased a double-decker British bus to restore and convert into a mobile coffee shop, where customers will be able to place orders through a service window but will also be able to enter the bus and partake in coffee and waffles on the second level. Matlock has launched a Kickstarter campaign to fund the bus conversion.

Xaco Taco is now open in Providence (370 Richmond St.), with ten versions of tacos (available as singles or platters) and a wide selection of tequila, plus beer, wine, and churro doughnuts for dessert.

A pop-up that serves sandwiches has debuted in Providence, from the same folks behind UMelt, a sandwich shop with locations at the University of Rhode Island and Brown. The aptly named Sandwich (stylized as ‘sandwich.’) pop-up operates out of the Brown UMelt location (267 Thayer St.) and offers build-your-own options, breakfast sandwiches, and 15 pre-set menu items.

SMITHFIELD, RHODE ISLAND — Laura’s Bar and Grill (945 Douglas Pke.) debuted in Rhode Island recently, with a menu of flatbreads, burgers, sandwiches, and other pub fare. There’s a selection of cocktails, plus sangria.

WARWICK, RHODE ISLAND — New Haven’s famous Frank Pepe Pizzeria Napoletana (which has a location near Boston, in Chestnut Hill) plans to expand to Rhode Island, opening in Warwick some time in April or May, the Providence Journal reports. The restaurant will feature a specialty brick, coal-fired oven that requires seasoning.

January 30, 2018

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Gelato Fiasco

BRUNSWICK, MAINE — The Gelato Fiasco— a Maine-based gelato producer that’s previously popped-up in Boston and has been “eyeing properties in Boston for a while” for a potential permanent location here — has first landed on a site a little bit more southern: Orlando, Florida. After producing gelato for distribution and gaining traction in Florida thanks to the state’s beloved grocery store, Publix, Gelato Fiasco has signed a lease for a space at 25 West Crystal Lakes St., planning to open in spring 2018.

LONDONDERRY, NEW HAMPSHIRE — Long Blue Cat Brewing (298 Rockingham Rd.) is up and running with pints, flatbreads, and snacks. Operating varied hours from Wednesday through Sunday, the brewery is the work of two friends, Jason Knight and Shane Sorenson, who are serving several different beers, including a honey ale, a traditional porter, and a kolsch, among others.

MANCHESTER, VERMONT — Mystic Cafe & Wine Barhas opened in Manchester (4928 Main St.), serving lunch and dinner — both cafe fare and entrees, including salmon tartine, Cuban sandwiches, pastries, grilled cheese and tomato soup, salads, and mussels. The restaurant also offers a full bar and wines by the glass.

PORTSMOUTH, NEW HAMPSHIRE — Poke hit Portsmouth with the opening of Ohana Kitchen several weeks ago (800 Islington St., Plaza 800). The restaurant serves customizable bowls of the Hawaiian dish, in addition to sushi burritos.

January 23, 2018

Dan Watkins for By Chloe

By Chloe in Providence

MANCHESTER, NEW HAMPSHIRE — Suzette Crepes & Waffles (62 Lowell St.) is a recent addition to Manchester, and it serves what diners might expect from the name. With stuffed crepes and waffles topped with various items (including Nutella), the restaurant is connected to Gaucho’s Brazilian Steakhouse.

PORTSMOUTH, NEW HAMPSHIRE — Seacoast Online shares the history and longevity of restaurateur John Mikolajcyk, who was born in Portsmouth 80 years ago and is still involved in the industry, as manager of the Portsmouth Elks Lodge.

PROVIDENCE, RHODE ISLAND — By Chloe, a New York City-born restaurant chain that has spawned locations in Los Angeles and Boston (with a couple opening soon in London), officially opened a new location in Providence last week at 223 Thayer St. The entirely vegan menu includes everything from avocado pesto pasta to various burgers, sandwiches, and breakfast items.

January 16, 2017

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Wow Barbecue skewers

PROVIDENCE, RHODE ISLAND — Wow Barbecue got its start as a food truck in Boston before opening restaurants in Malden and Brookline. Now, there’s a new restaurant in play in Providence, open at 183 Angell St., and it’s serving a menu of Chinese barbecue dishes, rice bowls, noodles, and several appetizers.

SEABROOK, NEW HAMPSHIRE — Brown’s Lobster Pound closed down in August 2017 after a fire, but the restaurant is on the verge of reopening, slated to make its return by April 1.

WEST HARTFORD, CONNECTICUT — A full-service restaurant and bar specializing in vegan food has opened in Connecticut from the same people behind Rooster Co. in Newington. Flora uses seasonal ingredients for its food and drink menu (there’s a juice bar in addition to wine and beer). In addition to falafel wraps, flatbreads, “mac-no-cheese,” and an avocado bowl, Flora serves the plant-based Impossible Burger. For any meat eaters who visit, Flora offers what it calls “viable fauna” or “sustainable and responsibly raised animal products,” like grass-fed beef, wild shrimp, and arctic char.

January 9, 2018

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Bissell Brothers

CONCORD, NEW HAMPSHIRE — Lunch Lady Food Truck debuted at the end of 2017 in Concord, serving a school-themed menu featuring items named for grades one through 10. There are burgers, barbecue pork nachos, Buffalo wings, and Reuben egg rolls, among many other items, including sides and drinks. Find it by the Everett Arena (15 Loudon Rd.), and keep an eye on social media for other locations.

DURHAM, NEW HAMPSHIRE — Burger joint Hop + Grind (7 Madbury Rd. — Madbury Commons) opened at the end of November. The restaurant butchers and grinds its own meats and makes its soda in-house. There are beef, chicken, and pork burgers and two versions of veggie burgers, plus chicken fried mac and cheese and a Nashville hot chicken sandwich. Hop + Grind also serves craft beer and ice cream malts.

MAINE — As a new year kicks off, Portland Food Map takes a look back at the year in 2017 — exploring new restaurants, notable events, trends, and obituaries — while looking ahead towards openings slated for 2018.

PORTLAND, MAINE — The Rock apparently has great taste in beer and sent an assistant to procure some. The famed Bissell Brothers Brewing Company (4 Thompsons Pt.) shared the story on Twitter: “An assistant for The Rock just showed up, he took a private jet here to pick up Substance cans. Got shown some credentials… either we just got massively played or THAT IS AWESOME!!”

Also in Portland, Definitive Brewing Company is under construction and could open in the spring at 35 Industrial Wy., near Allagash Brewing Company, according to the Portland Food Map. Few other details are available at this point, but stay tuned for more from Maine.

SOUTH PORTLAND, MAINE — The poke trend is creeping its way north to South Portland: Big Fin Poke, which specializes in the Hawaiian raw fish dish, is now open at 29 Western Ave., with this location joining a second in Westbrook, Maine. In addition to rice and salad bowls topped with seafood, chicken, beef, or tofu, Big Fin Poke also serves poke burritos, or seaweed wraps stuffed with sushi rice and proteins.

December 19, 2017

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Smoked pork loin chop at Nibblesworth in Portsmouth

KITTERY, MAINE — The Caribbean-inspiredBlue Mermaid Island Grill, which was previously open in Portsmouth, New Hampshire, for over 20 years, returns to the dining scene this week, opening its new Kittery location at 10 Shapleigh Rd. on Thursday, December 21, right next to Tributary Brewing Company. Opening weekend is reservation-only; call (207) 703-2754.

Checkout our beautiful, brand new store front, isn’t she gorgeous?! … . . #bluemermaid #bluemermaidkittery #kitteryme #kittery #newlocation #storefront #restaurantdesign

A post shared by Blue Mermaid (@bluemermaid_kittery) on Dec 16, 2017 at 10:26am PST

NASHUA, NEW HAMPSHIRE — Biryani Pot, which has a location in Framingham, Massachusetts, will add a location in Nashua (295 Daniel Webster Hwy.), and the grand opening will happen soon. The restaurant specializes in Hyderabadi cuisine, including biryani with chicken, goat, egg, shrimp, or vegetables.

PORTLAND, MAINE — Tuscan Table arrives at 390 Gorham Rd. in South Portland on Wednesday, December 20. The restaurant has ties to Royal River Grillhouse in Yarmouth, Maine, and Tuscan Brick Oven Bistro in Freeport, Maine. The restaurant will serve Italian cuisine.

In other Portland news, Bon Appetit recently featured a look at six of the city’s newest restaurants to check out, including Hunt & Alpine Club’s little sibling Little Giant (211 Danforth St.), which is both a restaurant and a market; Noble Barbecue (1706 Forest Ave.), which serves a “formidable” brisket sandwich and more; and Belleville (1 North St.), home of “legitimate Roman-style pizza.”

Eater Maine is also currently featuring some of the hottest new spots in Portland and beyond in the latest updated Heatmap; check it out here.

PORTSMOUTH, NEW HAMPSHIRE — A restaurant with a wonderfully silly name opened recently in New Hampshire, and it specializes in wood-fired cooking. Nibblesworth (409 The Hill) was started by wife-and-husband team Jenny and Tom Nelson, who launched the restaurant with a goal of taking “classic recipes and rejuvenat[ing] them for today’s palate.” The menu includes items like poutine, pierogi, seafood stew, and lobster tacos. As previously reported, it has taken the place of Blue Mermaid Island Grill, which closed in June and reopens in Kittery this week, as mentioned above.

December 12, 2017

Bill Addison for Eater

Sally’s Apizza

BIDDEFORD, MAINE — Nuts & Bolts Brewing Company inches closer to an opening this winter at 7 York St. in the Pepperrell Mill, per the Portland Food Map. The brewery is the work of Patrick Doherty and Deedra Zeeh, and they’re providing progress updates on social media.

CONCORD, NEW HAMPSHIRE — A new collaboration aims to bring tortillas made with local corn to a pair of restaurants in New Hampshire. Vida Tortilla unites the owners of Vida Cantina (2456 Lafayette Rd., Portsmouth) and Dos Amigos Burritos (26 N Main St., Concord, and other locations) with Tuckaway Farm (36 Captain Smith Emerson Rd., Lee), and they’ve launched a Kickstarter campaign to help pay for the equipment needed to produce the tortillas.

NEW HAVEN, CONNECTICUT — One of New Haven’s oldest and best pizza restaurants, Sally’s Apizza(237 Wooster St.), has been sold to new owners, as Eater reports. The names of those now involved will not be made public until January, but they apparently plan to try to expand the restaurant nationwide.

PORTLAND, MAINE — The Portland Harbor Hotel (468 Fore St.) will lean into the cold of winter with an ice bar and ice sculptures in its courtyard garden. From January 25 to 27, the Ice Bar will be open from 5 to 9 p.m., and tickets can be purchased online. There will be specialty cocktails and small bites available.

December 5, 2017

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Whiskey & Wine Concord

BIDDEFORD, MAINE — Elda opens its doors today, arriving at 140 Main St. with regional-inspired small plates from Bowman Brown, who relocated to the Northeast from Salt Lake City and is a James Beard-nominated chef. The restaurant is named for Brown’s grandmother and will initially serve food only, with wine, beer, and a full bar menu coming soon.

CONCORD, NEW HAMPSHIRE — From the same owners behind Gale Motor Co. in Manchester, Whiskey & Wine has been open for nearly a month in Concord (148 N. Main St.), and it serves exactly that, with 34 varieties of whiskey and American and European wines. The varied food menu includes items like miso and tonkotsu ramen, pulled pork tacos, sushi rolls, chicken potstickers, and seared scallops.

PORTLAND, MAINE — The Highroller Lobster, a popular food truck in Portland, now has a permanent home at 104 Exchange St. The restaurant opened over the weekend and will officially begin operations Wednesday through Thursday, starting on December 6, serving lobster in several different forms (including lobster grilled cheese), plus corn dogs, burgers, and a surf n’ turf option.

November 29, 2017

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The Wilder, Portsmouth

BIDDEFORD, MAINE — Rover Wood Fired Bagels and Pizza is now open at 111 Elm St. Founders Kimberly Chaurette and Alec Rutter, both alums of Somerville’s Forge Baking Company, started Rover as a bagel pop-up, appearing in Salem at Bambolina and local farmers markets. They’re now in business as a brick-and-mortar up in Maine, serving up bagels and sandwiches, with wood-fired pizza on the way before the end of the year.

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A brunch burger at Sonny’s, closing on December 31

PORTLAND, MAINE — Sonny’s, a nearly decade-old restaurant in Old Port (83 Exchange St.), will close at the end of the year. Taking its place: Black Cow, a burger-and-shake shop with an old-fashioned soda fountain. Jay Villani and Garry Bowcott, who own Sonny’s, Local 188, and Salvage BBQ, are behind the new project, and longtime Local 188 chef Nicholas Nappi (who took a hiatus from the group and worked at Eventide and Hugo’s in the interim) is partnering with them for Black Cow. December 31 is the final day for Sonny’s, and Black Cow could open as soon as mid-February.

PORTSMOUTH, NEW HAMPSHIRE — The team behind the Wallingford Dram — an excellent cocktail bar in Kittery, Maine — has opened a new spot in Portsmouth. The Wilder, a “no-rules New England gastropub,” is now open at 174 Fleet St., the site of the former United Kingdom-themed Coat of Arms bar. It’s open daily, with bar service starting at 3:30 p.m. with snacks, the full menu available starting at 5 p.m., and a late-night menu offered until 1 a.m. Dishes include everything from Scotch duck eggs to braised kid ragu, which most likely refers to goats, not children. For dessert? Apple cider beignets with maple sauce. And shakshuka makes an appearance on the late-night menu.

PROVIDENCE, RHODE ISLAND — A food hall slated for Providence just met its fundraising goal through a Kickstarter campaign. The forthcoming West Park Food Hall (233 West Park St.) will have a number of restaurants, a brewery, and a roastery, with communal seating and a roof deck. It raised more than $120,000, which will go towards various expenses, including design and legal costs.

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The second level at Thee Red Fez is now White Rabbit

In other Providence news, Thee Red Fez (49 Peck St.) is changing things up, converting the upstairs dining room into a cocktail bar with its own name, White Rabbit. Get dinner at the Fez Tuesday through Saturday, starting at 5 p.m., and drink snazzy cocktails upstairs Thursday through Saturday, starting at 5 p.m.

And in other Providence news, North is now up and running at its new location, the first floor of the Dean Hotel (122 Fountain St.). Stay tuned for details on what the team plans to do with the original space at 3 Luongo Sq. — owner James Mark promises a simpler neighborhood spot that could open in a few short months.

Further Reading

Rachel Leah Blumenthal for Eater

Spicy miso ramen at Anju Noodle Bar in Kittery, Maine

New England’s 38 Essential Restaurants: A guide to the best of the best throughout New England, compiled by Eater restaurant editor Bill Addison with the help of food writers from around the region.

The 9 Hottest New Restaurants in Providence, Rhode Island: Updated in October 2017, this map highlights some of the hot new spots to hit the Providence dining scene in 2017.

Eater Maine: Eater Boston’s sister site to the north has been largely retired, but stop by the homepage now and then for updates to major maps, such as the Heatmap, which tracks some of the hottest new openings.

Maine Restaurant News Archive on Eater Boston: While most Maine news going forward will appear right here in this New England news round-up, older stories are archived at the Maine Restaurant News Archive link.

A Guide to Dining and Drinking in Portsmouth and Kittery: Take a trip up to the New Hampshire-Maine border.

Eater Recommends: What to Eat and Drink in Portsmouth and Kittery: Don’t have time to read the whole guide mentioned above? Skip to this map, which highlights some of the Eater Boston team’s Portsmouth and Kittery favorites.

Where to Drink Beer in Portsmouth, New Hampshire: And here’s the beer-specific accompaniment to the above two links.

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